Everything has to be done for a reason, and everything has to be done to make sense in terms of running a proper business today, and it's not just about the food.

That's what we do on "MasterChef," on "Junior." No school teachers, no parents, let it go. You're going to go on a challenge. We're going to go to hell and back, and we're going to have some bumps.

As a soccer player, I wanted an FA Cup winner's medal. As an actor you want an Oscar. As a chef it's three-Michelin's stars, there's no greater than that. So pushing yourself to the extreme creates a lot of pressure and a lot of excitement, and more importantly, it shows on the plate.

To have 95% of the ingredients sourced, food and wine, within 100 miles radius, that's a dream come true for any chef.

There are very few chefs both in Britain and the States that really identify the secret of being consistent. And combine consistency with flavor.

The issue I have is that the cooking techniques are up for questioning, today more than ever before. If you waterbath beef at 22-degrees for 12 hours, it may taste fantastic, but if you don't cook food at a high enough temperature, you risk not killing the bacteria. Things like that make me nervous of venturing into it.

There is a level of snobbery and fickleness in L.A.